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Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms

Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms

Egg-free tempura batter with vinegar gives your tempura a crispy and delicious touch Fry up whatever ingredients you prefer.

Ingredients: 4 servings

Sweet potato
1 (about 300 g)
Maitake mushrooms
1 pack
★ Cake flour
120 g
★ Water
200 ml
★ Vinegar
1/2 tablespoon
Tentsuyu or salt
as needed

Steps

1. Diagonally slice the unpeeled sweet potato into 1-cm thick rounds.
2. Soak the slices of sweet potato in a bowl of water for about 5 minutes. Drain and blot off excess moisture with a paper towel.
3. Shred the maitake into small clumps.
4. Combine the ★ ingredients to make the batter.
5. Deep fry in oil heated to 180℃.
6. Drain off the excess oil, transfer to a dish and serve. Serve it with tentsuyu or salt to taste.

Story Behind this Recipe

When I asked the soba shop the trick to making their tempura so crispy, they told me that they add vinegar to the batter and don't use eggs. I experimented with the proportions and came up with this recipe.